Camel milk is an important commodity in the arid and semi-arid lands where it forms their basic diet, a major source of income and serves significant cultural function to the pastoralists. However, camel milk production is faced with challenges that contributes to the camel milk post-harvest losses due to poor quality and safety. This study aimed at determining the risk factors that may contribute to camel milk quality losses along the Isiolo camel milk value chain. The survey data was collected through structured questionnaire and key informant interview while the microbiological counts data were determined using ISO methods. There was poor hygiene at the herd level where high Staphylococcus aureus count was found on the camel udder swab, milkers' hand swab, and milking container which recorded counts of 1.4×10 4 cfu/cm 2 , 1.5×10 4 cfu/cm 2 , and 5.9×10 3 cfu/ml, respectively. In the other chain nodes, the hygiene was significantly (p<0.05) different with milk hands of retailers around Isiolo town, at the cooling hub/bulking milk and milk retailers in Nairobi Eastleigh area recording S. aureus counts of 4.9×10 3 , 1.3×10 4 , and 3.7×10 3 cfu/cm 2 , respectively. There was problem accessing adequate potable water at the herd level than at the other chain nodes. The plastic milk containers were not disinfected with any chemical sanitizes after washing, however the smoke fumigated them. Camel disease management was poor. Both sick and health camels were milked and the milk bulked together. This therefore indicates that hygiene could be one of the most important contributor to milk deterioration along the chain. Improvement of hygiene along the Isiolo camel milk value chain can help reduce milk post-harvest losses.
The use of lactoperoxidase system (LP-system) in temporary preservation of raw milk has been found useful particularly in places where refrigeration is not feasible. The activity of this system, however, varies from species to species and there are no reports on its effect in camel milk. This study was conducted to investigate the preservative effect of the LP-system on raw camel milk. Camel milk samples were obtained from Kajiado, Isiolo and Nanyuki districts, Kenya and LP-system was activated by the addition of hydrogen peroxide (H 2 O 2) to a concentration of 8.5ppm Changes in total viable bacterial counts and titratable acidity in LP-activated and nonactivated (control) camel milk were then determined during storage at 10, 20 and 30 o C. The combined effect of increasing levels of thiocyanate (NaSCN) and hydrogen peroxide (H 2 O 2) on antibacterial activity of LP-system in raw camel milk was investigated at 30ºC by monitoring changes in total viable bacterial counts and lactic acid development in raw camel milk at NaSCN:H 2 O 2 concentrations ratios of 0, 10:10, 20:20, 30:30 and 40:40ppms. Natural concentration of thiocyanate occurring in the camel milk from the three districts ranged from 9.7 to 36.4 mg/l and respective districts were significantly different (p<0.05) from each other. No additional amount of thiocyanate was, therefore, used to activate the LP-system. Microbial growth was halted for 15, 17 and 76 hrs at 30, 20 and 10 o C, respectively by activation of the LPsystem in raw camel milk at 8.5ppm. Viable counts increased significantly (p<0.05) during storage at 10, 20, 30 o C conditions. Shelflife was extended by 19 hrs during storage at 10 and 20 o C and 4 hours at 30 o C. Increased levels of NaSCN and H 2 O 2 significantly (p<0.05)delayed bacterial growth and lactic acid production. Shelflife of the camel milk as determined by lactic acid production was 4 hrs for control and increased to 6, 12, 16 and 16 hrs for NaSCN: H 2 O 2 ratios of 10:10, 20:20, 30:30 and 40:40 ppm, respectively. The present investigation shows that by activating the LP-System, it is possible to extend the storage period of raw camel milk and that the effect of the LP-System on the microbes varies with temperature of storage and levels of thiocyanate and H 2 O 2. Practical application would be achieved by controlled activation using commercial LP-system kits for pooled camel milk at collection centers and combined with cooling facilities where possible for further extension of keeping quality.
Camel milk contributes up to 30% of pastoral community annual caloric intake making it one of the main diets for the pastoral community. In addition, camel milk is a major source of income and serves significant cultural functions in pastoral communities. Despite these, camel milk production and marketing is faced with a number of challenges, especially poor handling practices that contribute to high post-harvest losses due to poor quality and safety. Poor handling practices have been reported to be associated with poor knowledge and practices of food hygiene and safety among the pastoral camel milk value chain actors. The study aimed at determining the level of food hygiene and safety knowledge and practices of camel milk value chain actors. A structured questionnaire, focus group discussions and key informant interviews were used to collect data on hygienic milk handling knowledge and practices along the camel milk value chain. Each point along the chain showed a significant difference (p<0.05) in knowledge in food safety and hygiene. The study established that herdsmen had significantly (p<0.05) lower knowledge than women retailing and collecting/ bulking milk at Isiolo town and its environs with a mean score of 49 ± 9%. The women retailing at Isiolo town scored 62 ± 9% of the food hygiene and safety questions correctly. The women at the collection/bulking centre had the highest knowledge level with a score of 69 ± 10%. The average score along Isiolo camel milk value chain was 60 ± 9%. The respondents showed low knowledge in answering questions regarding spoilage microorganisms and effective cleaning of containers. About 53% of women retailers used rejected/spoiled milk for household consumption. This could result in a high food safety risk. Therefore, training of actors along the camel milk value chain could be the best way to improving their knowledge on food safety and hygiene.
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